Renaissance Yeast ALLEGRO (AL-48)

Identification & Functionality

Ingredient Name: Yeast
Food Ingredients Functions: Yeast
Ingredients: Yeast
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Enzymes & Starter Cultures
Ester Compounds: Ethyl Butanoate:fruity, flowery, pineapple,blackberry, apple, strawberry

Ethyl Butanoate:papaya

Features & Benefits

Labeling Claims: Non-GMO
Food Ingredients Features: Excellent Mouthfeel,
Improved Mouthfeel
Product Highlights: Allegro pairs perfectly with moderate climate Chardonnay and Viogner, where peach and melon predominates, but it is also an ideal partner with more neutral varietals as Ugni Blanc, Colombard, Pinot Blanc, Chenin or high yielding vineyards. Because Allegro is H2S–preventing, it is the perfect ally for barrel aging on the lees, where Allegro can increase the mouthfeel and texture of Chardonnay, Viognier, Chenin and Semillon without producing H2S off aromas. Allegro is MLF compatible with a moderate nutrients requirement and extremely low production of SO₂.
Recommended Varietals: • Chardonnay
• Viogner
• Ugni Blanc
• Colombard
• Pinot Blanc
• Chenin
• Semillon

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Juice & Juice Drinks,
Oenology,
Powdered Beverages
Food & Nutrition — Nutrition & Well Being
Nutraceuticals & Supplements
Food & Nutrition Applications: Juices,
Nutraceuticals,
Powdered Beverages,
Wine
Rehydration Instructions: In an inert and sterile container, prepare chlorine-free water at 38-42 °C (100-108 °F) that is 10 times the weight of the yeast to be rehydrated.

Gently mix the yeast into the water and allow 20 minutes for rehydration.

After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more than 5 °C (9 °F) with each juice addition.

When the temperature of the yeast suspension is less than 10 °C (18 °F) warmer than the must or juice to be inoculated, slowly add the yeast mixture into the fermentation vessel.

Note: Directly adding dry yeast to the must or juice tank is not advised.

Properties

	Value	Units	Test Method / Conditions
Kinetics	Moderate	-	-
Optimal Temperature	15-28	°C	-
Cold Tolerance	13.0	°C	-
Alcohol Tolerance	16.0	%	-
Nitrogen Requirements	Medium	-	-
Killer Factor	Active	-	-
Flocculation	High	-	-
Dosage	0.2-0.35	g/L	-
Conversion Factor	16.3	g/L	-
Glycerol	5.0-7.0	g/L	-
Volatile Acidity	Low	-	-
Sulfur Dioxide Production	Very Low-None	-	-
Hydrogen Sulfide Production	None	-	-
Foam Production	Low	-	-
Yan Levels Low	150-225	-	-
Yan Levels Medium	225-300	-	-
Yan Levels High	300+	-	-
Inoculation Rate	0.2-0.35 (1.7-2.9)	g/L(lbs/1000 gallons)	-

Technical Details & Test Data

Packaging & Availability

Knowde Enhanced TDS